Yield 24 servings
Prepare brine by mixing water, herbs, maple syrup and salt in a large bowl.
Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 1-12 hours.
Remove turkey from brine and pat dry inside and out. Discard the brine. Continue with roasting instructions.
Be sure to get an organic turkey and ideally a “pasture-raised” turkey. You can find these at
Here are the basic instructions for roasting a turkey.
Turkey Weight: Time Cooked:
6-8 pound turkey 2 1/2 - 3 hours
8-12 pound turkey 3 to 4 hours
12-16 pound turkey 4 to 5 hours
16-20 pound turkey 5 to 6 hours
Step #1: Preheat oven to 325
Step #2: Remove thawed or fresh turkey from bag.
Step #3: Remove neck from body cavity and giblets from neck cavity. Rinse with cold water.
Step #4: Drain juices from cavity and blot with paper towels.
Step #5: Place lifter on rack in 3" deep roasting pan and then place turkey breast side up on lifter.
Step #6: Rub skin and cavity liberally with olive oil to prevent drying, salt, pepper- you can not over salt it.
Step #7: Place on center rack of preheated oven.
Step #8: When the skin is light golden, about 2/3 done, loosely cover the breast and top of drumsticks with lightweight foil to prevent over cooking.
Step #9: Cook until meat thermometer reads 180°F in the thigh
Step #10: When done, let the turkey stand for 20 minutes before carving.
***Nutritional info does not include optional ingredients***
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size 1/2 lb serving
Amount Per Serving
% Daily Value
Total Fat 27 g
Protein 69 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/thanksgiving-turkey/